In a mason jar combine vinaigrette ingredients; screw on lid and shake vigorously to combine.

Bring a 3 quart pot of salted water to a boil. Add asparagus, cook 1-2 minutes, until tender crisp. Remove; place in an ice bath to stop cooking. Add potatoes to water, cook 15-18 minutes until tender. Cool in ice bath. When vegetables are cool remove and pat dry.

Season tuna steak with salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a pan over medium high heat; add tuna. Sear 2-3 minutes per side or to desired doneness. Slice tuna and add to salads. Drizzle with vinaigrette.

Refrigerate leftovers.

Tip: The vegetables can be prepared up to 1 day ahead of time and stored in the refrigerator. The vinaigrette can be prepared up to 5 days ahead and stored refrigerated, whisk to combine before using. Sear the tuna just before serving.